Bready or Not: Classic Chocolate Chip Cookies

Posted by on Dec 24, 2025 in Blog, Bready or Not, chocolate, cookies | 0 comments

To those who celebrate: Merry Christmas! To others: hey, have an awesome day. For everyone: let’s enjoy some Classic Chocolate Chip Cookies!

This recipe is actually somewhat close to the wonderful Toll House recipe. I grew up on that one, of course, as it was famously on the back of every bag of Toll House Chocolate Chips. The recipe I’m sharing adjusts the amounts, though, but still uses a full bag of chocolate chips.

These cookies are chewy, crisp, sweet, and laden with chocolate. As you may note in my pictures, I used a mix of chocolate, white, and caramel chips. If you want to add nuts, then reduce the number of chips so the add-ins still equal 2 cups.

Bready or Not: Classic Chocolate Chip Cookies

These cookies are chewy, crisp, sweet, and laden with chocolate. No chill time is required; mix the dough and bake right away! Makes about 40 large cookies.

Course: Dessert, Snack

Cuisine: American

Keyword: chocolate, cookies

Servings: 40 large cookies

Author: Beth Cato

parchment paper

large cookie scoop or tablespoon

• 1 cup unsalted butter (2 sticks) softened

• 1 cup brown sugar packed

• 1 cup white sugar

• 2 teaspoons vanilla extract

• 2 large eggs

• 3 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1 teaspoon sea salt

• 2 cups chocolate chips

Preheat oven at 375 degrees. Line baking sheet with parchment.

In a large mixing bowl, beat the butter to soften. Add both sugars and beat until fluffy. Add vanilla followed by the eggs one by one.

In another bowl, stir together flour, baking soda, baking powder, and salt. Gradually mix the dry ingredients into the wet, scraping the bottom of the bowl to incorporate everything. Fold in the chocolate chips.

Use a scoop or tablespoon to space out dough on parchment. Bake for 10 to 13 minutes, until they look set and light gold. Let them remain on the pan a few minutes before transferring them to a cooling rack.

Store cookies at room temperature in a sealed container.

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Bready or Not Original: Mocha Almond Bars

Posted by Beth on Dec 17, 2025 in Blog, blondies, Bready or Not, cookies, nutty | 0 comments

If you enjoy soft, chewy, crunchy blondies, this Mocha Almond Bars recipe is for you! It looks pretty, too, thanks to glaze on top.

I hate coffee as a drink, but I love the flavor in baked goods. That’s very true here. There is something magical about the combination of vanilla, sugar, and almond with espresso powder.

This recipe makes a 9×13 pan, so perfect to feed a small crowd!

Bready or Not Original: Mocha Almond Bars

There is something magical about the combination of vanilla, sugar, and almond with espresso powder in these Mocha Almond Bars.

Course: Breakfast, Dessert

Keyword: almond, bars, coffee

Author: Beth Cato

9×13 pan

aluminum foil

nonstick spray

Bars

• 1 cup unsalted butter (2 sticks) softened
• 1 teaspoon vanilla extract
• 1 large egg
• 2 1/4 cups all-purpose flour
• 1 cup white sugar
• 1 teaspoon espresso powder
• 1 cup sliced almonds divided

Glaze

• 3/4 cup confectioners’ sugar

• 1/2 teaspoon almond extract

• 1-2 Tablespoons half & half

Preheat oven at 350 degrees. Line a 9×13 pan with aluminum foil. Spray nonstick spray or coat with butter.

Beat butter in a large bowl. Add vanilla and egg. Add flour, sugar, and espresso powder. Scrape bottom to make sure dough incorporates everything. Fold in 3/4 cup sliced almonds.

Press dough evenly into the pan. Sprinkle remaining almonds over the top. Gently press in.

Bake for 25 to 30 minutes, until the edges are lightly browned and the middle passes the toothpick test. Cool completely, speeding the process in the fridge, if desired.

Combine the glaze ingredients, adding more confectioners’ sugar or half & half to reach a thick consistency. Drizzle glaze over the pan. Cool completely, until glaze solidifies.

Use foil to lift onto a cutting board to slice into bars. Store in a sealed container, using waxed paper between stacked layers.

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Bready or Not: Bacon, Pecan, and Cheddar Crackers

Posted by Beth on Dec 10, 2025 in bacon, Blog, Bready or Not, cheese galore, cracker, nutty | 0 comments

These chewy, utterly snackable crackers are loaded with cheddar, smoky bacon, and crunchy pecans, making them a perfect snack for holiday events or game days. Plus, the dough for these Bacon, Pecan, and Cheddar Crackers can be made in advance, making them fast to prepare fresh.

You ever make a recipe and the output is drastically different from what the original said? I first made these crackers following a recipe in the Star Tribune last holiday season. It said it’d make 36. I got 90!

I’m giving the recipe a full rewrite, for that reason and others. It really needed more clarity… and less spice. The 1/2 teaspoon of cayenne in the original was way too much for me!

Bready or Not: Bacon, Pecan, and Cheddar Crackers

These chewy, savory crackers are fantastic to serve as a snack at a party. A food processor is essential to make the dough. Make the dough in advance and it’ll be easy to bake up when you need it! Greatly modified from the Star Tribune.

Course: Appetizer, Snack

Keyword: bacon, cheese, cracker, pecans

Servings: 90 crackers

Author: Beth Cato

large food processor

food scale

plastic wrap

parchment paper

• 16 ounces extra sharp cheddar cheese

• 4 slices bacon cooked to be crispy

• 1 cup toasted pecans

• 1 cup unsalted butter (2 sticks) diced and chilled

• 2 cup all-purpose flour

• 1/4 teaspoon cayenne pepper or more to increase the kick

• pretzel salt or flaky sea salt

Use the shredding attachment on the food processor to freshly grate the cheddar cheese. (Note that pre-grated cheese from the store may not incorporate well.) Temporarily move cheese to a large bowl.

Use a knife or kitchen shears to reduce the bacon to small pieces. Set aside.

Switch to the s-blade on the food processor. Add the pecans and process until finely chopped, but don’t make a paste. Add the diced bacon, cold butter, cheese (don’t wash the bowl), flour, and cayenne. Process until mixture begins to form a dough.

Place empty former cheese bowl on food scale. Level out the tare for the bowl (or note number to subtract).

Remove the s-blade and transfer the dough to the big bowl that previously held the cheese. Use hands to make sure everything is incorporated to make dough. Observe the weight of the dough; divide in half.

Place each half of dough on a long piece of plastic wrap. Shape dough into long logs about an inch in diameter. Dough may be quite crumbly; use the coating of plastic and hand pressure to bring it together.

Completely wrap dough to stash in fridge. Chill in fridge for anywhere from 8 hours to a couple days, or stash in freezer for up to a month. If frozen, thaw in fridge overnight before baking.

To begin baking, preheat oven at 350 degrees. Line baking sheet with parchment paper.

Pull out a log. Slice into coins about 1/4-inch thick; if they crumble a bit, reform with fingers. Place slightly spaced out on parchment. Sprinkle pretzel or flaked salt on top of each cracker.

Bake for 14 to 16 minutes. Crackers should look pale golden and set. Leave them on the sheet to cool for about 10 minutes before transferring to a cooling rack. Repeat to bake the rest.

Store in a sealed container at room temperature. Crackers are best within two days but are still edible after that, albeit chewier.

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Bready or Not: Ricotta Cookies

Posted by Beth on Dec 3, 2025 in Blog, Bready or Not, cheese galore, cookies | 0 comments

This recipe for Ricotta Cookies makes a LOT, and they are soft, tender, and delicious.

I did some experimentation with this recipe. I divided the dough in half, freezing a portion for weeks. I made the first batch into big cookies, the next small. I learned that the glaze set VERY fast, so the sprinkles needed to go on the cookies right away.

The result I present to you, therefore, is a recipe with tested options. You can make the dough well in advance of baking and save yourself a lot of time. Or bake half now, half later. Or do the whole batch at once, feed a crowd the next day. Plus, you can use different sprinkles depending on the occasion.

Greatly modified from Allrecipes.

Bready or Not: Ricotta Cookies

This recipe makes a big batch of soft, tender cookies. The dough is great to freeze, too, so half could even be baked fresh, the other half frozen. The whole batch makes about 56 large cookies or 90 small ones. Greatly modified from Allrecipes.

Course: Dessert

Keyword: almond, cheese, cookies

Servings: 90 small cookies

Author: Beth Cato

parchment paper

cookie scoop or spoon

Dough

• 15 ounces ricotta cheese
• 1 3/4 cups white sugar
• 1 cup unsalted butter (2 sticks) room temperature
• 2 large eggs
• 2 Tablespoons vanilla extract
• 4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda

Glaze for full batch

• 2 cups confectioners’ sugar
• 2 to 3 tablespoons half & half
• 1 teaspoon almond extract
• 1/4 cup colored candy sprinkles

Make the dough

In a large mixing bowl, combine ricotta, sugar, butter, eggs, and vanilla until smooth and creamy.

In another bowl, stir together flour, baking powder, and baking soda. Gradually combine with the wet mixture, scraping the bottom to incorporate everything.

At this point, the dough can be divided, if desired, to freeze half or all. If baking soon, wrap and chill the dough for about two hours or overnight.

To begin baking, preheat oven at 350 degrees. Line baking sheet with parchment paper.

Use a large or small scoop or spoon to dole out dough balls spaced out on cookie sheet. Large cookies will bake in about 15 to 18 minutes; small cookies will need 11 to 13 minutes. The edges should be golden brown. Let cookies sit for about 3 minutes before transferring them to a cooling rack. Cool completely.

Make the glaze

Mix confectioners’ sugar, milk, and almond extract until thick and smooth. Use the back of a spoon to spread atop a cookie. Immediately add a pinch of sprinkles. Continue with the rest of the batch.

Let cookies rest until glaze is set, then transfer to a sealed container. Store at room temperature.

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Bready or Not: Salted Mocha Tart

Posted by Beth on Nov 26, 2025 in Blog, Bready or Not, chocolate, pie | 0 comments

This Salted Mocha Tart is incredibly easy and yet is an absolute showstopper of a dessert. No baking is required.

The graham cracker crust here goes perfectly with the coffee-forward flavor of the ganache. Mind you, I don’t drink coffee, so to me it was very strong and required something like caramel or preserves on top, whereas my husband drinks his coffee black and he could happily eat this tart plain… though he thought the caramel made it even better.

I wish I could emphasize how extraordinary this tart is. I rank it up there with some of the most delicious AND simple desserts I have ever made. Do yourself a favor and make this for company this holiday season!

Bready or Not: Salted Mocha Tart

This incredible tart is no-bake. It is fast to make, stunningly delicious, and keeps well in the fridge up to 6 days.

Course: Dessert

Author: Beth Cato

saucepan

9-inch tart pan with removable base

cookie sheet

uneven spatula

Crust

• 10 Tablespoons unsalted butter
• 1 Tablespoon white sugar
• 1/4 teaspoon kosher salt
• 8 ounces graham cracker crumbs (14 whole crackers)

Filling

• 1 1/4 cups heavy cream
• 1 Tablespoon instant espresso powder
• 12 ounces semisweet baking chocolate equivalent to 3 chocolate baking bars
• 2 Tablespoons unsalted butter softened

Topping

• flaked sea salt such as Maldon
• jarred caramel other options include honey, fruit preserves, and/or ice cream

Make crust

Place the butter, sugar, and salt in a small saucepan and heat on medium until the sugar is dissolved and the butter is fully melted.

In a large bowl, combine the graham cracker crumbs with the butter mixture to thoroughly moisten.

Place tart pan on a cookie sheet. Press crumbs evenly across the base and sides of the tart pan. Use the cookie sheet to place pan in fridge for at least 1 hour, or freeze for 15 minutes.

Make filling

In a medium saucepan, bring the heavy cream and espresso powder to a simmer. Remove from heat and add the chocolate and butter; let them stand for 2 minutes, then stir until glossy and smooth. Pour the ganache into the crust and smooth out with an uneven spatula.

Chill tart in fridge until it’s starting to set, about 20 minutes, then sprinkle flaked sea salt over top.

Put back in fridge to chill until completely set, at least an hour. Carefully pop the tart pan’s outer ring off. Place base onto a cake plate or other serving dish. Cut off slices to serve. Serve with a drizzle of caramel on top, or use honey or fruit preserves. Would also be great with ice cream.

Cover tart with foil to store in fridge. Will keep well for at least 6 days.

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Bready or Not: Chocolate Nut Cookies

Posted by Beth on Nov 19, 2025 in Blog, Bready or Not, chocolate, cookies, nutty | 0 comments

These Chocolate Nut Cookies are unique. They feature bold chocolate flavor, plus the flavor and crunch of almonds infuse every bite.

Also, the dough is fast to come together. The ingredients are pretty straightforward for cookies. No dough chilling is required (not that it would hurt). Make, bake, and enjoy!

If you love almonds like I do, browse through my other recipes on Bready or Not. I have a good number that include frangipane, too!

Modified from Taste of Home Fall Baking 2016 Magazine.

Bready or Not: Chocolate Nut Cookies

These are fantastic, fast-to-make cookies imbued with chocolate flavor and almonds! Makes about 45 cookies with a small scoop. Modified from Taste of Home Fall Baking 2016 Magazine.

Course: Dessert, Snack

Keyword: almond, chocolate

Servings: 45 cookies

Author: Beth Cato

parchment paper

cookie scoop

• 1 cup unsalted butter softened

• 3/4 cup brown sugar packed

• 1/2 cup white sugar

• 1 large egg

• 1 teaspoon almond extract

• 2 cups all-purpose flour

• 1/4 cup baking cocoa sifted

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup white chocolate chips

• 1 cup chopped almonds

Preheat oven at 375 degrees. Line a baking sheet with parchment paper.

In a big bowl, cream together butter and both sugars until they are light and fluffy. Add egg and almond extract.

In another bowl, combine flour, cocoa, baking soda, and salt. Gradually add the dry ingredients to the wet. Fold in the white chocolate chips and almonds.

Use a cookie scoop or spoon to create dough balls. Space them out on the baking sheet.

Bake for 8-10 minutes, until cookies look set. Let them rest on the sheet a couple minutes, then transfer them to a rack to fully cool. Store in a sealed container.

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